Preheat oven to 325°F. Grease a bread loaf pan.Combine all wet ingredients in a large bowl. Mix well. Add dry ingredients, mix well. Add the rhubarb and walnuts and stir until well blended. Pour into prepared loaf pan. Bake 50 to 60 minutes, until a knife inserted in the center comes out clean. Remove from pan and cool on a wire rack.

About Us

Our philosophy is real nutrition, real food, not only in everything we grow and eat, but in
our recipes as well. For us, it’s not just about “organic;” it’s about “transcending organic.” We pride ourselves in farming diversified, practicing biodynamic farming, permaculture as well as common sense. Our farm has many aspects (orchards, grapes, bees, livestock) and each harmonizes with the other.
We live off the grid, getting our power from the sun and from the wind as well. We eat what we grow, grow what we eat and are in tuned with the natural world around us.
We’ve learned how to make do with less, and question what the “experts” tell us. We experiment with projects (solar, rain water, grazing) and ways to make our lives more comfortable without a big price tag or big carbon footprint.
We hope to share some of our ideas with you, our failures as well as successes, and to learn from you as well by sharing ideas.

Our Favorite Books

These books we have accumulated over many years; some at yard sales, some from book stores and some as gifts. They are invaluable to us. We put this list together at Amazon to make it easy for readers to view.
Our Amazon Store